The Chairman

Joseph Cha★★★★★★★★★★5.03 weeks ago

I've dined at The Chairman restaurant since its beginnings almost two decades ago. It was great then, but it is now next-level phenomenal and deserves its No 1 ranking. Being Korean, I know and grew up with beef soup but the Beef Quartet in Sour Soup is the best beef soup I've ever had -- it reminds me of Hanwoo galbitang mixed with aged kimchi, but more complex. The crab with shaoxing wine and Chairman charshiu were personal bests as well. Just speechless. And the waiters were just wonderful, making sure each course was served properly.

Sirintra Praphanphat★★★★★★★★★★5.0a month ago

Absolutely one of the most memorable Cantonese meals I’ve ever had in my life. Every dish felt deeply thoughtful, refined, and full of soul without ever trying too hard. The aged preserved lemon fish and mud crab were unforgettable — the depth of flavor from the pickled citrus was incredible. The Camphor Wood Smoked Black Foot Goose was another highlight: elegant smoke, crispy skin, juicy meat, and beautiful balance. Nothing felt excessive. Everything was layered, precise, comforting, and quietly luxurious. Wine pairing was stunning as well — Burgundy and Champagne worked beautifully with the cuisine. The Chairman truly deserves every bit of its reputation. A meal I’ll remember for a very long time. 🍷✨

Brian Cu★★★★★★★★★★5.02 months ago

Was lucky enough to try the day after we got voted Asia’s best in 2026 We started off with the scallions and I knew lunch was gonna be great! The lamb is exceptionally, but the char siew also stood out. It had the right amount of flavor and was super tender. We had crab cooked two different ways. Difficult to say which one was better as both were cooked with the flavor seeping into the meat. The service was great, and the vibe in the restaurant was old school, but in a avant grade setting. If you’re lucky enough to get a reservation, do it

Elaine Vukadinovich★★★★★★★★★★5.04 months ago

Excellent lunch which we felt fortunate to book. Lightly fried crab dumpling, tea smoked pigeon, cumin lamb belly stuffed with abalone, the fragrant crab were all highlights along with the chilled Chenin blanc. Excellent service also. Would definitely recommend.

Erica Fung★★★★★★★★★★5.03 months ago

Made a reservation online 3 months ago at this Michelin star restaurant. I have been looking forward for this wonderful experience. The restaurant moved to this new location since 2022. The restaurant made me feel at home (e.g. indoor plants hanging from the ceiling, bookshelf with a lot of cook books, warm lightings). It was pretty quiet and we were able to chat and catch up. Service was amazing as I received a warm welcome by the host. Servers were very attentive to our needs as they removed our dirty dishes quickly after we finish our dish. They also poured us tea when our tea cups were empty. Servers were very attentive to details. We had a 10 courses meal, and they were all well presented: Ginger and vinegar pig trotter terrine: inspired by the Chinese traditional pork knuckle ginger stew that women ate after they gave birth (e.g 豬腳薑). They presented it as a jello, but with little cubes of pork knuckle in the middle. Meat was tender and easy to chew. The taste of ginger leans more on the sweet side, and it was not too spicy. This dish served cold, so it would be a very refreshing dish during summer. Deep fried crab meat and mushroom dumpling: this is a Thai style inspired dish. The dipping sauce was sweet and chili. The dough on the outside was thin, but crispy and light. Mushroom and crab meat were a good match! Barbecued lamb belly and abalone roll: the abalone was very tender. The marinate of the abalone was well seasoned, and the lamb was not overpowering the taste of the abalone. There were chili powder on top of the lamb. My tongue was stimulated with 3 layers of taste: chili, crispy bbq, and tenderness. Razor clam steamed with aged lemon and garlic: there were also cleared vermicelli on top of it. The clam was fresh, and the juice of the clam mixing with vermicelli was amazing. Steamed flowery crab: this is their signature dish, and it is a “must”! The crab is fresh. In our culture, we believe steam fresh seafood is the the way to bring out the freshness of the seafood, which is the idea of this dish. The sauce was flavorful, and mixing the flat noodle with this dish was the perfect pairing. I ate the whole dish without waste a single drop of the sauce. Braised spare ribs: the spare rib was marinated perfectly, and it was coated with a bit of sweetness on the outside. The meat was soft, juicy, and easy to cut and chew. Beef quartet in chili sour broth with sweet garlic: there were 4 different kinds of beef/tendon in this dish. The idea of this dish is very creative. There was a bit of preserved vegetable in it, which was my favorite about this dish. Double boiled vegetable with dried pork skin and dried cherry blossom shrimp: the broth was tasty with a strong shrimp flavored. The Chinese broccoli were peeled, so it was very soft to chew on. The vegetable was well cooked, but not over. The Chinese broccoli were green like beautiful jade. Cured meat clay pot rice: Our server served us the clay pot on our table, the smell of the rice was overwhelming as soon as our server opened the cover! He also served us the burn part of the rice! The rice was very crispy, which was my favorite! Dessert trio- Aged lemon ice-cream, thousand year egg pastry, and almond milk. Age lemon is a traditional Chinese marinate for cooking or remedy for sore throat. The idea of using it to make ice-cream is super unique! The fusion idea of this ice-cream came out perfect! It was not overly sweet. The thousand year egg pasty is a surprise as I do not eat thousand year egg. I finished the whole pastry because it tasted good! Finally, the almond milk, it was very smooth and not overly sweet. It was served warm. This is another 3 layers contrast in 1 dish: cold, slightly warm, and warm. This was an amazing experience that I was super grateful. Thank you for the great hospitality!